Chileatole Verde with Chicken and Corn

Ingredients

• 4 large poblano peppers 4 large poblano peppers
• 1 jalapeño pepper 1 jalapeño pepper
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (15g) fresh cilantro, chopped 1/2 cup (15g) fresh cilantro, chopped
• 1 tablespoon fresh epazote leaves (optional) 1 tablespoon fresh epazote leaves (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the broiler in your oven. Place the poblano and jalapeño peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the chopped poblano and jalapeño peppers to the pot and cook for a few minutes to release their flavors.
4. 4.
   Pour in the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
5. 5.
   Add the shredded chicken, corn kernels, ground cumin, and dried oregano to the pot. Stir well and let it simmer for another 10 minutes.
6. 6.
   Stir in the chopped cilantro and fresh epazote leaves (if using). Season with salt and pepper to taste.
7. 7.
   Remove the pot from the heat and let the soup rest for a few minutes before serving.
8. 8.
   Ladle the Chileatole Verde into bowls and garnish with additional cilantro leaves, if desired.

Treat your ingredients with care...

• Poblano peppers — To easily peel off the skin after roasting, place the charred peppers in a plastic bag and let them steam for a few minutes. This will loosen the skin, making it easier to remove.
• Epazote — If you can't find fresh epazote leaves, you can use dried epazote. However, use only half the amount as dried epazote has a more concentrated flavor.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeño pepper or add a pinch of cayenne pepper.
• Serve the Chileatole Verde with warm tortillas or crusty bread for a complete meal.
• If you prefer a smoother consistency, you can blend a portion of the soup before adding the chicken and corn.

Serving advice

Serve the Chileatole Verde hot in individual bowls. Garnish with fresh cilantro leaves for an extra burst of flavor. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of Mexican crema or sour cream on top of the soup. Sprinkle some extra chopped cilantro and a few corn kernels for a pop of color.